“It’s like a Non-spicy version of Szechuan ‘Hot & Sour’ soup for the children”
Szechuan Hot & Sour Soup, tasty and fulfilling soup dish. All of us like it, but it’s spicy as Hot & Sour Soup added with some chili oil and paste. My girl likes the Hot & Sour Soup, and she takes the spicy one. However, younger children or toddlers may not be advisable to take spicy dish as thier stomach is not strong enough to take it.
Hence, I have a version of non-spicy Hot & Sour Soup here for the children. Ingredients and method of making it is almost same as the spicy Hot & Sour Soup, just without adding the chili oil or chili paste, that’s all.
6 cups of chicken stock/ broth
1 cup of dried tree ear fungus aka cloud ear fungus (Chinese translation: 黑木耳), julienned or diced
1 cup of bamboo shoots, julienned
1 cup of dried shiitake mushroom, soaked and julienned
200 gram pork shoulder part, julienned
1 cup of white bean curd aka tofu, julienned
2 large eggs
3 tablespoon of white vinegar
2 tablespoon of Zhejiang black vinegar (Chinese translation: 浙江黑醋)
1 tablespoon of fresh lemon juice
1 teaspoon sesame oil
Sprinkle of salt and white pepper
½ cup cornstarch slurry (water and 2 tablespoon of cornstarch mixes)
Sprinkle of white ground pepper
1 teaspoon of black vinegar (Optional)
1) Put chicken stock in a pot. Bring stock to boil over high heat. Add meat, Shitake mushroom, bamboo shoots, cloud ear fungus. Reduce fire to low heat, and simmer for 20 min.
2) Add in white vinegar, black vinegar, lemon juice, sesame oil, and sprinkle salt and pepper. Stir well, and simmer for another 10 min.
3) Stir in cornstarch slurry till consistency is slightly thicken.
4) Break eggs in a bowl, briefly beat with serving fork (beat no more than 5 strokes). Slowly swirl eggs into the soup (in few stages). Stir constantly till egg-drop forms strips. Add tofu, and simmer for 1 min. Heat off, and garnish with some black vinegar, if more sourish taste preferred. Serve hot.